Roasted Eggplant Lasagna
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil (or as needed)1
Egg2 cloves
Garlic (minced)2 sprigs
Oregano (fresh, chopped)3 sprigs
Thyme (fresh, chopped)2.5 cups
Tomato SauceDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Place eggplant slices on a wire rack; sprinkle with salt
3
Let sit until some liquid starts beading on slices, about 20 minutes
4
Rinse salt off eggplant slices and pat dry
5
Brush olive oil over both sides of each slice
6
Arrange eggplant slices on a baking sheet
7
Roast in the preheated oven for 10 to 15 minutes
8
Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes
9
Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C)
10
Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl
11
Line a 9-inch square pan with aluminum foil
12
Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices
13
Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce
14
Continue layering with remaining ingredients, ending with sauce
15
Top with mozzarella slices
16
Cover pan with aluminum foil
17
Bake in the preheated oven for 30 minutes
18
Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes